Soak Kala channa overnight or about 8 hours and then in a pressure cooker add in the soaked Kala Channa, Salt and then add in necessary water and Pressure cook for about 4 whistles or till done.
Once the pressure gets released by itself open the cooker and drain the Kala channa from the water and set aside.
In a Kadai/Pan add in oil once it heats up add in Mustard seeds, Cumin Seeds, Hing, and Urad Dal once they turn golden brown add in Dry Red Chilli and Curry Leaves once the seasoning gets mixed add in the cooked Black Channa and mix well.
Add in Salt and then add in 1.5 to 2 tbsp of Sundal podi and mix well
Finally add in the freshly grated coconut and then mix well. Black Channa Sundal is now ready. Serve hot.
Keep a check on adding the Salt as we add Salt twice while cooking the Black Channa and while tempering.
Make sure the Channa doesn’t get mashed while cooking.
Channa Dal can also be added while tempering.
So many variations can be made to this Channa Sundal however this is one simple and easy version.
You can also skip adding the Sundal podi if you prefer it simple.